Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts (Guest Post)

img_7868Hello my dears!

It’s already the third of December – time has really been flying lately! Only 22 days until Christmas, and this year I’m getting an early present: the recipe of these absolutely scrumptious looking beauties!img_7869

Sarah from the wonderful blog Hidden Sweet Treats has invented it just for me and chosen some of my favourite flavours to be the stars of her creation. When she showed me the first pictures, I felt that I could almost taste them from afar…and I cannot wait to try this recipe myself VERY soon! 🙂

But now – the stage is yours, Sarah – and thank you so very much for this fabulous recipe!

Best wishes,


Hello everyone! I’m Sarah, the one behind the blog „Hidden Sweet Treats“ ( Being a guest on Bettina’s wonderful blog makes me really happy, because I love the baked goods she creates.

After we decided to bake something for each others blogs, I asked her if she had any wishes and she told me her favourite ingredients. The stars of my creation made part of them: chocolate, coffee, Baileys Irish Cream and macadamia nuts. As you can see, I baked some delicious cupcakes. They start with a moist and fluffy chocolate dough that I flavoured with some coffee, continue with a Baileys Irish Cream frosting made of creamcheese and whipped cream and end with some slightly salted and roasted macadamia nuts. The combination of these flavours is just amazing, the ingredients go together perfectly. And because of the coffee in the cakes and the fact that there isn’t that much sugar in the topping, they aren’t too sweet. Absolutely delicious.

Thank you Bettina for having me on your blog, it was a great pleasure!img_7872


Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts

(for 10-12 cupcakes)

What you need:

  • for the cupcakes:
  • 100g dark chocolate
  • 125g butter
  • 120g sugar
  • 1dl espresso
  • 1dl milk
  • 1 vanilla bean
  • 1 egg
  • 135-140g flour
  • 1 tsp. baking powder
  • 20g cacao powder
  • 1 pinch of salt

for the frosting:

  • 30g butter
  • 200g cream cheese (e.g. Philadelphia)
  • ½-1dl Baileys
  • 2-3 tbsp. powdered sugar
  • 1 tsp. cacao powder
  • 1 tsp. gelatine express powder (e.g. Dr. Oetker)
  • 1dl cream
  • ½ sachet whipping cream stiffener (e.g. Dr. Oetker)

in addition:

  • 50g macadamia nuts
  • 1-2 pinches of salt

How to do it: 

  1. Prepare a muffin tin for 10 to 12 cupcakes. Preheat the oven to 180°C.
  2. Cut the butter into small cubes. Chop the chocolate and put it together with the butter over a bain-marie. Mix flour, baking powder, cacao, salt and vanilla in a bowl. Put the chocolate-butter mixture into another bowl and let it cool down. Add sugar, milk and espresso; whisk well. Add the egg and whisk again. Add the flour mixture and whisk until everything is well mixed.
  3. Pour the dough into the prepared muffin tin (each muffin liner should be about 2/3 full) and bake for 20-25 minutes. Check on the muffins after about 20 minutes, if necessary bake for a few more minutes. (Mine were perfect after 23 minutes.) Take them out of the oven and let them cool down completely.
  4. For the frosting: Whip the butter until creamy. Add cream cheese, Baileys, powdered sugar and cacao and continue to whisk while adding the gelatine express powder. Taste and add more powdered sugar or Baileys if you like. Whisk the cream in a separate bowl until stiff together with the whipping cream stiffener. Fold the cream carefully into the cream cheese mixture. Put the frosting into a piping bag with a round nozzle and put it into the fridge for 30 minutes.
  5. Chop the macadamia nuts and roast them in a pan (without fat). Put them into a bowl and season them with 1-2 pinches of salt.
  6. Distribute the frosting onto the cupcakes, put the macadamia nuts on to and enjoy.

Recipe by Sarah from Hidden Sweet Treats


To get a printed version: Download the pdf. (Both English and German versions available!)




Guest Post: Orange Profiteroles with Chocolate Ganache

Orangen Profiteroles_2

When Kathrin sent me a picture of these absolutely gorgeous profiteroles, I knew at once that she absolutely HAD to write another guest post! So…I kept sending her (subtle) 😉 reminders to do so – as of course she’s very busy with University stuff, too. And then, today was the day… ❤ I can’t wait to try out this recipe myself..!



A while back, I was watching one of my favourite TV shows: The Great British Bake Off. What the bakers had to do to impress the judges this time was to make some pretty profiteroles. As I had never worked with this particular kind of pastry, I thought why not give this French choux pastry ball a try. And let me tell you, they weren’t nearly as difficult as I expected. You can basically fill them with whatever you like. In my case, the combination of the chocolate icing and the orange filling was simply delicious – no wonder these round beauties were gone within only a day!

Ready, set, bake! Good luck 🙂

Kathrin (@bakingkate)


Profiteroles Filled with Orange Chantilly Cream

Inspired by Mary Berry’s profiteroles. Written by @bakingkate.

Yields: 25-30 profiteroles
Preparation time: 30 minutes to an hour
Baking time: 30 minutes


For the choux pastry:

o   220ml water
o   2tsp caster sugar
o   85g butter
o   140g plain flour
o   3 eggs

For the filling:

o   250ml double cream o   1tsp orange zest
o   1tsp orange juice

For the chocolate icing:

o   100g chocolate
o   30g butter
o   4tbsp water
o   150g icing sugar, sifted


  1. Preheat the oven to 200 degrees Celsius and line two baking trays.
  2. Add the butter and sugar to the water and melt in a saucepan over low heat.
  3. Once the sugar and butter are melted, increase the heat and quickly ‘shoot’ the sieved flour into the saucepan.
  4. Remove the heat and stir with a cooking spoon until the pastry starts to come away from the side of the pan. Remove the pan from the stove and set aside to cool.
  5. Once the pastry mixture is a bit cooled, gradually add the whisked eggs while stirring vigorously. For a while, nothing will happen, but don’t give up yet! Keep stirring and like magic you suddenly start getting dough. Keep mixing until the dough is smooth and shiny.
  6. Spoon the mixture into a piping bag with a large round tube and make blobs of about 3cm in size. Bake for about 25 minutes.
  7. Once they’re turning golden brown, take them out and carefully pop a hole in their bottoms (this allows the steam to escape so the inside don’t get soggy). Put them back in the oven for 5 more minutes.
  8. While the profiteroles are cooling, whip the double cream and orange zest until soft peaks form. Carefully mix in the orange juice.
  9. To make the chocolate icing, melt the chocolate over a bain marie. Add the butter and 4 tablespoons of water. When the chocolate is melted, remove the bowl from the heat and stir in the icing sugar until you get a smooth texture.
  10. Once the profiteroles are cold, pipe the orange Chantilly cream into them through the hole we made earlier. Dip each one into the chocolate icing to coat the top part. Leave to set, then serve.Orangen Profiteroles_1


To get a printed version: Download the pdf. (Both English and German versions available!)

Orange Profiteroles with Chocolate Ganache

Profiteroles mit Orangensahnefüllung und Schokoladenganache

Guest Post: Fruity Apple Cake (Vegan)


With this blog post I would like to present you a friend of mine with whom I went to school for four years. We had such a great time! ❤

IMG-20141207-WA0000bWe’ve baked Chirstmas cookies together this winter. (You can check out her vegan and my regular variation here.) And now, guess what – she has started a wonderful vegan blog herself a couple of weeks ago. I was so excited when I discovered it! Lucy has uploaded so many mouth-watering recipes already. You simply HAVE to check out her blog.

In this guest post she’s going to share an absolutely gorgeous and very fruity apple cake with you. I’m sure you can’t wait for her recipe, so here it is. – Bettina.


Spring has arrived in Switzerland, the temperatures are rising and the flowers are beginning to bloom. It’s so beautiful outside and I think, this time of the year is just perfect, for sitting outside and enjoying the rays of the sun on your face. Why not savour this moment with a nice cup of tea and this delicious and fruity cake?

This apple cake is made out of 1kg fruit and is by the way completely vegan.

It did not take much time and the cake was eaten up by me, my family and friends. And it really hit the spot, everyone liked it and I am sure you too are going to enjoy it.

If you are interested on more vegan recipes and tips on how you can easily veganize some dishes, follow my blog 🙂

Peace and love,



Fruity Apple Cake (vegan)

by Lucy’s vegan recipes

Preparation time: 45min
Baking time: 15min
Let it cool in the fridge for additional 8 hours at least (or overnight)
Yield: 1 apple cake


For the cake base

  • cake-pan with ring (Ø 28cm)
  • vegan margarine for the cake-pan
  • 180g sugar
  • 175g flour
  • 40g soy flour
  • 3 tsp. baking powder
  • pulp of ½ vanilla bean
  • 200ml cold water
  • 3 tbsp. canola oil

For the apple mass

  • 1kg apples
  • juice of 1 lemon
  • 150g sugar
  • 2 packages vanilla pudding powder
  • 1 tsp. agar-agar
  • 150ml water
  • 1 tsp. grated lemon zest
  • a bit canella

For the decoration

  • vegan cream
  • dark chocolate
  • dried apples


  1. Preheat the oven to 200°C. Use the margarine to grease the cake-pan. In addition I used baking paper for the ground, so you can easily get the cake base out of the cake-pan afterwards.
  2. For the cake base mix the sugar, flour, soy flour, baking powder and the vanilla pulp in a bowl. Add the water and oil; now mix all the ingredients, but not too strongly.
  3. Fill the mixture to the cake-pan and make it even. Bake it for 15min in the middle of the preheated oven. Or if you have a cake-pan of not the same size as the one I used, use a knife to check out, if the biscuit is ready. Now let it cool down on a cooling rack.
  4. While the cake is baking/cooling, you can wash the apples and then grate them. To make sure that they do not get too brown, continuously add the lemon juice to the grated apples.Apfel raffeln
  5. For the apple mass add the sugar, vanilla pudding powder, agar-agar and water to a pan. Mix it and then bring it to the boil. Now add the grated apples, lemon zest and canella to the pan. Mix and then let it cook for one minute.
  6. Now the cake base should be cooled down. KuchenbodenPut it back in the cake-pan (use baking paper for the ground) and put the cake ring around. Now spread the apple mass over it. Leave it in the fridge for at least 8 hours or overnight.Apfeltorte
  7. If you like you can serve the cake with cream, grated chocolate and dried apples. I used coconut milk and whipped it. It does not work as good as with other creams (like almond cream), but tasted good anyway.Kuchen innen


To get a printed version: Download the pdf.
(Both English and German versions available!)

Fruity Apple Cake (vegan)

Fruchtige Apfeltorte (vegan)

Guest Post: Stellar Mince Pies (inspired by Mrs Weasley)


As you may have noticed I am currently launching a “Harry Potter Food” collection for all fellow Harry Potter lovers! Now, these lovely mince pies Kathrin is going to tell you about have been our dessert last Saturday when we and another friend enjoyed a wonderful Harry Potter Evening. Kathrin baked them inspired by a Harry Potter quote and some of the mince pies (though none of those in the picture) were even topped by lightning bolts! I tasted them myself can absolutely recommend them – they were simply delicious and made us feeling a bit Christmassy already! – Bettina.

P.S. If you’d like to see some more of Kathrin’s baking creations, you can follow her here!_________________________________

‘Oy! Presents!’
Harry reached out for his glasses and put them on, squinting through the semi-darkness to the foot of his bed, where a small heap of parcels had appeared. Ron was already ripping the paper off his own presents.
‘Another jumper from Mum …  maroon
again … see if you’ve got one.’
Harry had. Mrs Weasley had sent him a scarlet jumper with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake and a box of nut brittle. As the moved all these things aside, he saw a long, thin package lying underneath.
‘What’s that?’ said Ron, looking over, a freshly unwrapped pair of maroon socks in his hand.

– Harry Potter and the Prisoner of Azkaban, p. 165.

The other day I was thinking of what dessert to bring to a Harry Potter night with friends. I somehow felt a bit Christmassy (I blame the supermarkets and their Christmas displays in early October) and decided to bake some mince pies, a typical treat served during the Christmas season. Now you may wonder what mincemeat has in common with dessert. Well, there are two types of mince pies. The original one is salty and does indeed contain meat. However, the mince pies in this recipe here contain sweet mincemeat, a mixture of dried fruits, sugar and orange juice.

To spice these treats up a bit, I put some stars (and lightning bolts) on top to cover the pies. They were stellar in look as well in taste! – Kathrin.


Stellar Mince Pies

Yields: 12-16 servings
Preparation time: 40 minutes
Baking time: 20 minutes


For the pastry dough:

  • 350g all-purpose flour
  • pinch of salt
  • 225g butter cubed
  • 1 beaten egg
  • cold water as needed
  • 1 tbsp cinnamon
  • 2 tbsp icing sugar

For the mincemeat (should be made at least one day ahead):

  • 3 small apples (peeled, cored, quartered and sliced into slices)
  • 1 1/2 cups raisins
  • 3/4 cup brown sugar
  • 1/3 cup dried cranberries
  • 3 tbsp candied orange peel
  • 1/3 cup almond slivers
  • 1/2 cup orange or apple juice + a few tablespoons more if the mixture seems dry)
  • 1 tsp nutmeg
  • 1 tsp cinnamon


  1. Make sure to prepare the mincemeat at least one day in advance. Combine all ingredients in a bowl. The mixture should be moist and hold together a bit. If it seems too dry, add a few tablespoons of juice. Cover the bowl and refrigerate overnight.
  2. To make the pastry combine flour, salt, icing sugar and cinnamon in a bowl. Rub the butter cubes into the flour using your fingertips until the mixture resembles breadcrumbs. Carefully add the beaten egg and stir until fully combined. If the dough is too dry, add water by teaspoon but do not make it too wet that it is sticky. Wrap the dough in plastic wrap and chill for at least 20 minutes.
  3. Grease a regular sized muffin tin and preheat the oven to 205°C.
  4. Dust a work surface lightly with flour. Place a sheet of parchment paper onto the dough and roll it out, about 3mm thick. Using an 8cm cutter or something of similar size cut out circles of dough and slightly stretch them. Cut out small stars or lightning bolts from the remaining dough to place on top of the pies. Fit each circle of dough into the cup of your muffin tin, don’t worry if the pastry doesn’t come to the top.
  5. Fill the pastry-lined tins with mincemeat to the very top. Place the stars on top and slightly sprinkle with some icing sugar on top. Bake in the preheated oven for about 20 minutes. Cool the pies in the muffin tin for about 5 minutes before transferring them to a plate.

(Inspired by Dumbledore’s Vegan Army)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Stellar Mince Pies (English)

Stellar Mince Pies (Deutsch)


P.S. Do you remember what that ominous package (from the quote) contained..? Feel free to comment below!